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Lebbencs
5 serving
A Hungarian soup. Venesz's version of this recipe represents his interpretation of this traditional peasant dish through the lens of post-revolution Communist Hungary.
Ingredients
Instructions
Instructions
1.
Boil potatoes in salted water until half cooked.
2.
Meanwhile, form a dough from the flour and egg, kneading to form a pasta. Cut into square and fry in the lard. Remove to drain once cooked.
3.
Fry the bacon and onion in the lard until onion is translucent and bacon is crisp. Sprinkled paprika over and stir to incorporate.
10 minutes
4.
4.
Transfer onion mixture to pot with potatoes along with lecsó and pasta squares. Boil to meld, and serve.
József Venesz,
Hungarian Cuisine, Kossuth Printing Office, Budapest 1958, p. 21
- Jan. 1, 1958